Canning Raw Apples Recipe

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This recipe for Canning Raw Apples, by Sally Winkler, is from Farm Kitchen - The Cornucopia,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

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Ingredients:

Ingredients:

Directions:

Directions:

Peel, core and quarter apples. Put in glass jar. Fill jar with cold water and one or two aspirins and seal. They are firm and ready to use for pies or sauce. Pour off water when ready to use.

Personal
Notes:

Personal
Notes:

This is a new one for me and I do not endorse it, but find it interesting enough to record. However, with that comment aside, I do know when aspirin is placed in the water of cut flowers, it acts as a preservative and the flowers stay fresh longer.

I also do not know how the cold jars will seal as no note is made of heat sealing. Maybe it is an unspoken understanding of the experienced canner.

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